1
Cook the orzo according to the instructions on the packet. Keep a cup of the cooking liquid.
2
Blanch the pods for 2–3 minutes in boiling water. Rinse them under cold water straight away so that they stay a lovely green colour.
3
Fry the shallot in olive oil for 2 minutes. Add the garlic and fry for 30 seconds.
4
Add the butter, lemon zest and lemon juice. Stir in the cooked orzo.
5
Stir in the Parmesan and gradually add the cooking liquid until the orzo is lovely and creamy.
6
Stir in the pods and season with pepper and a pinch of salt if desired.
7
Divide between the plates. Garnish with pistachios, basil and, if you like, a good-quality olive oil.
8
It’s also really tasty with burrata, for example! But I’d forgotten about that 😊
